Cake Yazdi

Cake Yazdi isn't a muffin nor is a cupcake, it is a Persian saffron-infused mini cakes that is moist, light, and perfumed with saffron, and rosewater. I can only assume that the origin of this cake is from Yazd providence in Iran because of its name, but I honestly don't know much about the history or the name.

Cake Yazdi reminds me of Kerman, my home town, and my grandmother's house. I'm sure it's the same for most Iranians, it's nostalgic, it's a reminder of home and the good old days.

I had an old recipe in my mom's recipe book, but when I baked it, it was too dense and didn't come out the way that I remembered Cake Yazdi was. I've also tried the internet and baked a few recipes, the result was OK, but still not the one that I wanted. So I turn to my all time favorite Rosa Montazami and tried her recipe. I have to say her recipe was a winner. The cakes were moist, fragrant and incredibly tender. I did make few changes in the amount of ingredients, I used less sugar and milk.

The traditional Cake Yazdi doesn't have saffron and the top is decorated with sesame seeds and the cakes are fragrant with cardamom and rosewater. But I wanted the golden color of saffron and of course the amazing aroma, so I skipped the rosewater, instead sprinkled some rose petals on top. Decorate the cakes however your heart desires and have fun baking ;)

Adding flour alternately with the milk after the mix is creamed will eliminate the curdling tendency.

Cake Yazdi

Yeild: 18-20 mini cakes Bake time: 12-15 minutes

Ingredients:

225g flour

1/2 tsp baking soda

1 tsp baking powder

150g sugar

4 eggs

1 tsp vanilla

1 tsp brewed saffron

1/4 cup milk

150g butter; softened

50g slivered pistachios

dried rose petals & saffron strands for decoration

Process:

Spray all the cake pans with baking spray and place on a baking tray. Pre-heat the oven to 350°F / 175°C.

Sift flour, baking powder, and baking soda together and set aside

In a medium heat-proof bowl, using a whisk mix eggs and sugar together. Place the bowl over a water bath on medium to low temperature and stir the mix until the sugar is completely melted. Make sure the water isn't boiling. Once the sugar is melted, transfer the mixture to the bowl of your stand mixer or to another stainless steel bowl and beat on medium speed for about 5-7 minutes or until the mixture is at room temperature, it's light and almost tripled in volume.

Add vanilla & brewed saffron,

Meanwhile use an electric egg beater or use a whisk and beat the soften butter until it's creamy and smooth without incorporation air and set aside.

With the speed on low, alternately add flour and milk to the egg batter, starting with flour and ending with flour.

Finally add the soften butter and mix to incorporate.

Use an ice cream scooper to pour the batter into the cake pans. Sprinkle the tops with slivered pistachios and rose petals.

Bake at 350°F for about 12-15 minutes or until the edges of the cakes are golden color.

Remove from the heat and place on a wire rack to cool.

You can keep the cakes in an air tight container, place a layer of parchment paper in between each row and keep at room temperature for up to 5 days.

These cakes are amazingly delicious with a fresh cup of tea. I hope that you enjoy baking and eating these yummy cakes.

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